1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried parsley

Salt and pepper to taste

2 tablespoons olive oil

2 tablespoons cornstarch

2 tablespoons water

Fresh parsley, chopped, for garnish

Directions

Season chicken breasts with salt and pepper.

Heat olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown. Transfer to slow cooker.

In a bowl, whisk chicken broth, heavy cream, garlic, thyme, rosemary, and parsley. Pour over chicken in slow cooker.

Cover and cook on low for 4–5 hours, until chicken is tender and cooked through.

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